Fried RiceServes 4
Recipe adapted from Grace Young, author of Stir-Frying to the Sky's Edge
Ingredients
3 Cups of finely chopped or diced Vegetables - Try combining one or two veggies from three or four of the following groups:
Roots: carrots, radishes, turnips
Onion Family: scallions, garlic scapes, onions, chives
Tender Veggies: sugar snap peas, snow peas, summer squash, green beans, bok choi stems
Cooking Greens: bok choi greens, kale, spinach, turnip greens
For the rice
2 tablespoons grapeseed, canola, coconut, peanut or vegetable oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
Optional Aromatics: combine one or two of the following:
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes or minced fresh hot pepper
2 tablespoons minced cilantro
2 tablespoon minced basil
Equipment
A 14-inch flat-bottom carbon steel wok
(or, use a 12-inch stainless steel skillet, but make the recipe in two batches to prevent rice from falling out of the pan)
A thin, flexible spatula or other stirring spoon
Instructions1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size.. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and set them aside as well.
Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice. You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake. To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok. Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of cooking.
2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.
3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
5. Add the Carrots, Radishes, Turnips, or Other Root Veggies and Stir-Fry for 1 minute.
6. Add Peas, Green Beans, Squash, Bock Choi Stems, Cabbage or Other More Tender Veggies and Stir-Fry for 1 minute.
7. Add Kale, Bok Choi Greens, Turnip Greens or Other Leaf Veggies and Stir-Fry for 1 minute.
8. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.
9. Add the Rice and Scallions, Onions, or Garlic Scapes and Stir-Fry for 2 Minutes
9. Season the Rice: Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Finish the Rice: Add the nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in cilantro or basil if you like.
Recipe adapted from Grace Young, author of Stir-Frying to the Sky's Edge
Ingredients
3 Cups of finely chopped or diced Vegetables - Try combining one or two veggies from three or four of the following groups:
Roots: carrots, radishes, turnips
Onion Family: scallions, garlic scapes, onions, chives
Tender Veggies: sugar snap peas, snow peas, summer squash, green beans, bok choi stems
Cooking Greens: bok choi greens, kale, spinach, turnip greens
For the rice
2 tablespoons grapeseed, canola, coconut, peanut or vegetable oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
Optional Aromatics: combine one or two of the following:
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes or minced fresh hot pepper
2 tablespoons minced cilantro
2 tablespoon minced basil
Equipment
A 14-inch flat-bottom carbon steel wok
(or, use a 12-inch stainless steel skillet, but make the recipe in two batches to prevent rice from falling out of the pan)
A thin, flexible spatula or other stirring spoon
Instructions1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size.. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and set them aside as well.
Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice. You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake. To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok. Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of cooking.
2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.
3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
5. Add the Carrots, Radishes, Turnips, or Other Root Veggies and Stir-Fry for 1 minute.
6. Add Peas, Green Beans, Squash, Bock Choi Stems, Cabbage or Other More Tender Veggies and Stir-Fry for 1 minute.
7. Add Kale, Bok Choi Greens, Turnip Greens or Other Leaf Veggies and Stir-Fry for 1 minute.
8. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.
9. Add the Rice and Scallions, Onions, or Garlic Scapes and Stir-Fry for 2 Minutes
9. Season the Rice: Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Finish the Rice: Add the nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in cilantro or basil if you like.
